Didn't have time to simmer it for gravy this year. Neck went into the bone bag in the freezer. Animal bones and such all go into the freezer bag. When it fills up we pressure cook a batch to make broth for soups.
If people are squeamish about liver, cook it until it crumbles and then add it to soup. It adds the layer of depth that most soups are missing and people have no idea.
